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room, but each with a slant backwards, so that the
waiter will not have the opportunity to take out again
the check for the purpose of correction or any other
reason; while, at the same time, the checks can easily
be taken out by the chef or checker on the other side.
If there is any dispute between the waiter and cooks
regarding the order, the chef or checker has possession
of that order, which shows exactly what was asked
for and stops argument at once. The prices are placed
on the order (or kitchen) check andmust agree, in sum
and totals, with the same amount written by the same
waiter or his white paper check, which is handed to
the customer at the proper time.
The cashier in a restaurant should have, properly,
a set of files, consecutively numbered, upon which to
place the correspondingly numbered waiter's cash
checks, which are handed him by either waiter or cus
tomer. At the end of the day's business the cashier
makes up the sum totals of each waiter's checks, and
^11^
sums of all the checks must agree with
all the sums of the yellow paper checks, individually
and combined, in the possession of the chef or checker
in the kitchen. If there is a difference, it must be ex
plained, usually by deducting the sum in dispute from
the waiter's wages. There is no way of making a mis
take or danger of loss to the management if this sys
tem IS used, and though it may be troublesome to both
waiters and chef or checker, it is absolutely necessary
to secure an accurate report of each day's business, the
sum of the various checks agreeing with the sum
against each waiter's account (as made out by him-
both the white paper and the yellow paper
checks) and the amount of money in the cash drawer.
If it should happen, as is liable, that a mistake has
occurred by the waiter making out a cash check of a
larger amount than his kitchen check, which would
naturally entail a loss upon him and thereby benefit